Gingerbread Cake
Indulge in the warm, nostalgic flavors of the holidays with this moist and aromatic Gingerbread Cake, a perfect fusion of classic spices and rich molasses. This easy-to-make dessert boasts the perfect balance of ground ginger, cinnamon, cloves, and nutmeg, creating a fragrant, spiced cake that’s irresistibly tender, thanks to the addition of buttermilk and a touch of boiling water for lightness. Baked to golden perfection in just under an hour, this 9x13-inch treat is ideal for festive gatherings, cozy afternoons, or as a simple make-ahead dessert. Finish it with a delicate dusting of powdered sugar for an elegant touch, and serve it as a standalone delight or paired with a dollop of whipped cream. Perfect for sharing, this gingerbread recipe will fill your kitchen with the comforting aromas of the season and is sure to become a timeless favorite. Keywords: gingerbread cake, spiced dessert, molasses cake, holiday baking, moist gingerbread.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.25 teaspoon ground nutmeg
- 1.25 teaspoons baking soda
- 0.5 teaspoon salt
- 0.75 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup dark brown sugar, packed
- 2 large eggs
- 0.75 cup unsulfured molasses
- 0.75 cup buttermilk
- 0.5 cup boiling water
- 2 tablespoons powdered sugar (for optional topping)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line the bottom with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, ground nutmeg, baking soda, and salt. Set aside.
Using a stand mixer or hand mixer, cream together the softened butter, granulated sugar, and dark brown sugar on medium speed until light and fluffy (about 2-3 minutes).
Beat in the eggs one at a time, ensuring each is fully incorporated, then mix in the molasses until the batter is smooth.
Lower the mixer speed and alternate adding the dry ingredients and buttermilk to the batter, starting and ending with the dry ingredients. Scrape down the sides of the bowl as needed.
Slowly mix in the boiling water until fully combined. The batter will be thin – this is normal.
Pour the batter into the prepared pan, spreading it evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, optionally dust the top with powdered sugar. Slice into squares and serve.
Nutrition Facts
Calories |
336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 250 mg | 11% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 29.1 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 293 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
